3 eggs, cracked into a bowl mixed with 1 tbsp rice wine vinegar, soy and oyster sauce
Method
Cook the noodles in boiling water.
Heat a wok until smoking hot then add the oil and swirl to coat the surface. Add the chilli, onion and garlic and stir-fry for 15–20 seconds. Then add mushrooms and a little more oil.
Add the chicken and stir-fry for 1–2 minutes, or until most of the chicken has changed colour. Stir in the oyster, soy and fish sauces and add the coriander, spring onion and Thai basil.
Keep stir-frying and when the chicken is just cooked add the noodles to the wok and combine well. Gently add the eggs, turn off the heat and stir through.
Serves 4 | 
Prep 10 min | 
Cook 10 min
